This is the cheese I started make when I first learned to make cheese. To my queso fresco I dont added to much weight at most is 10 pounds and I also mill it very fine with my fingers before molding it. This to me gives the best texture. To my liking. And the panela is pretty straight forward is just a basket cheese in Mexico they don't even add any starter culture but I like to add some meso. I am also working on sheep's milk panela that I want to dry salt and age it. But my aunts sheep are dry for the winter so I guess I have to wait. Anyway here are a few pics.